You have no items in your shopping cart.
Global Classic Knives
Crafted in Japan since 1983, Global Classic knives are known for their distinctive single-piece stainless steel construction. The blades are made from CROMOVA 18, a high-carbon stainless steel containing chromium, molybdenum, and vanadium, which provides good stain resistance and edge retention. Instead of a traditional tang, the hollow stainless steel handle is filled with sand to achieve an ideal weight and balance. This seamless design offers hygienic benefits, as there are no gaps where food can be trapped.
The blade edge on Global knives is ground to an acute angle, resulting in a notably sharp edge that lasts. The handles feature a signature dimpled pattern for a secure, slip-resistant grip. Favored by both professional chefs and home cooks, these lightweight knives are designed for balance and precision in a variety of kitchen tasks.
-
Global Classic 3-inch Paring Knife
Most paring is done in the hand rather than on the board: peeling an apple, coring a strawberry, trimming the eyes from a potato. The GSF-46 is a 3-inch knife sized for that work, small enough to control with the thumb braced against the fruit and short enough that the tip stays where the cook aims it.The short, straight blade turns smoothly around a round fruit for peeling and cuts small segments from citrus. On the board, it handles a few garlic cloves or a sliced shallot when a larger knife would be more than the job needs. Its handle is compact as well, so the knife sits in the palm without crowding the fingers.
3-inch or 3.5-inch?The GSF-46 is the better choice for in-hand peeling and smaller hands. The Global Classic 3.5-inch Paring Knife has a slightly longer blade that works better on the board. The GSF-46 also comes paired with a chef’s knife in the Global Classic 2-Piece Chef’s and Paring Knife Set and with a utility knife in the Global Classic 2-Piece Paring and Utility Knife Set. The kitchen knife shapes guide describes paring knife styles. Learn MoreRegular Price: $54.95
Special Price $43.96
-
Global Classic 3.5-inch Paring Knife
The GS-38 is a 3.5-inch paring knife that works both in the hand and on the cutting board. The extra half inch over a 3-inch parer gives enough edge to slice a lime, mince a shallot or halve cherry tomatoes on the board, while the blade stays short enough to peel and core in the hand.The pointed tip hulls strawberries and scores the skin of a tomato before blanching, and the narrow blade turns easily when trimming mushrooms. It is the paring knife in the Global Classic 3-Piece Asian Chef’s Knife Set and the 3-Piece Santoku Knife Set, and it also comes in the 5-Piece Magnetic Knife Bar Set.
Choosing a Global Paring KnifeFor mostly in-hand peeling, the shorter Global Classic 3-inch Paring Knife is easier to manage. For a small knife that also does board work, choose the GS-38. A knife a size up, the Global Classic 4.5-inch Asian Utility Knife, handles larger fruit and small proteins. Our knife shapes guide covers paring and utility knives. Learn More -
Global Classic 4.5-inch Asian Utility Knife
Small jobs that are too big for a paring knife and too fiddly for a chef’s knife suit the GS-58. Its 4.5-inch blade is taller than a typical utility knife, which leaves room for the knuckles on the board, and the edge curves up to a fine point.That combination gives the knife two working ends. The curved edge rocks through a handful of herbs or a few cloves of garlic, and slices shallots, scallions and small vegetables with push cuts. The pointed tip trims sinew from chicken and works around the seed of a mango.
Choosing a Small Global KnifeFor peeling and coring in the hand, a paring knife such as the Global Classic 3.5-inch Paring Knife is easier to manage. For more blade on the board, the Global 40th Anniversary 6-inch Kiritsuke Utility Knife adds length. The Knife Merchant kitchen knife shapes guide covers utility knives. Learn MoreRegular Price: $79.95
Special Price $63.96
-
Global Classic 6-inch Chef’s Knife
A 6-inch chef’s knife earns its place on a small cutting board, in a galley kitchen, or in a smaller hand that wants the whole blade under control. The G-58 keeps the profile of Global’s larger chef’s knives in a shorter length, so it still rocks through parsley and garlic and makes clean push cuts through shallots and chicken breasts.The shorter blade has limits worth knowing before buying. It covers less board per stroke, so a pile of onions or a whole cabbage takes more passes, and it cannot slice across a large roast in a single stroke. For those jobs it pairs well with the Global Classic 8-inch Chef’s Knife or a slicer, and it fills the gap between a chef’s knife and a paring knife when the larger knife is already on the board.
6-inch or 8-inch?Choose the 6-inch when space or hand size makes a longer knife awkward, or when most of your cutting is for one or two people. Choose the 8-inch when you prep for a family or batch-cook, since the extra length does more work per stroke. Cooks who want a short knife with a taller blade should compare the 40th Anniversary 7-inch Asian Chef’s Knife, whose wider blade gives more knuckle clearance. The kitchen knife shapes guide covers how chef’s knife lengths compare. Learn MoreRegular Price: $124.95
Special Price $79.99
-
Global Classic 6.25-inch Flexible Boning Knife
The Global 6.3 in. (160mm) Flexible Boning Knife would be your best choice for deboning chicken, ham, ribs, etc.. Flexible for better control. Learn More -
Global Classic 8-inch Chef’s Knife
The G-2 is Global’s 8-inch chef’s knife, a light, thin blade for cooks who want one knife to handle most of the cutting in a kitchen. It was Chef Anthony Bourdain’s favorite chef’s knife, a recommendation we do not take lightly. In his book Kitchen Confidential, Bourdain called it the one knife you need.(Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. Bloomsbury USA, 2000.)
How the G-2 CutsThe blade is ground thin behind the edge, so it moves through onions, carrots and raw chicken with little wedging. Its profile curves enough toward the tip to rock through herbs and garlic and stays flat enough near the heel for push cuts. There is no bolster, so the edge runs to the heel and the whole length can be sharpened.The handle deserves the closest look before buying. It is slim and light and continues the line of the blade without a step or bolster. Cooks with large hands or a preference for a full, rounded handle may find it narrow. Cooks who hold the knife in a pinch grip, with thumb and forefinger on the blade, rely on the handle less.
Choosing Among Global Chef’s KnivesThe 8-inch length sits in the middle of the range. The Global Classic 6-inch Chef’s Knife suits small boards and small hands, and the 9.5-inch Chef’s Knife covers more board per stroke for large batches. For squash and dense roots, the drop-forged 8.25-inch Heavyweight Chef’s Knife adds weight. The Global Z 8-inch Chef’s Knife is the same length with a black DLC-coated blade. The table in the details below compares them, and the Knife Merchant guide to kitchen knife shapes explains how a chef’s knife differs from a santoku or gyuto. Learn MoreRegular Price: $149.95
Special Price $99.99
-
Global Classic 2-Piece Chef’s and Paring Knife Set
Two knives cover most of the cutting in a home kitchen: a chef’s knife for the board and a paring knife for work in the hand. This set pairs a 7-inch chef’s knife with a 3-inch parer, a combination that suits cooks who find an 8-inch chef’s knife larger than they need.The chef’s knife has a row of flutes above the edge, which Global designed to help food release from the blade, so slices of potato and cucumber are less inclined to stick. Its 7-inch length handles onions and chicken breasts on a standard home board and is easy to control for cooks with smaller hands. The paring knife takes care of peeling, coring and trimming, the jobs that are awkward with a longer blade.The set makes a practical first step into Global knives and a straightforward gift. Cooks who would rather have the full-size chef’s knife can start with the Global Classic 8-inch Chef’s Knife and add the Global Classic 3-inch Paring Knife separately. Other Global sets are compared in the details below, and our guide to kitchen knife shapes explains what each shape does. Learn MoreRegular Price: $174.95
Special Price $99.99
-
Global Classic 7-inch Vegetable Knife
Green onions, shallots and garlic go fastest under a blade that meets the board along its whole length, and the G-5 is shaped for that work. Its tall, square-ended blade cuts straight down and slightly forward, so a bunch of scallions or a pile of sliced shallots is done in a few passes with every piece cut through.Unlike a strictly flat nakiri, the G-5 has a slight curve toward the front of the edge. That curve lets the cook rock the knife a little at the end of each stroke, which keeps the motion smooth on herbs and minced garlic without giving up the flat contact that makes push cuts clean. The square tip and tall face also make it easy to sweep chopped vegetables off the board and into the pan.
Choosing a Global Vegetable KnifeThe Global Classic 7-inch Hollow Ground Vegetable Knife is the same shape with flutes above the edge, the better choice for potatoes and cucumbers that cling to the blade. The Global Classic Forged 8-inch Vegetable Knife is longer and heavier for cabbage and winter squash. The kitchen knife shapes guide explains how vegetable knives, nakiri and usuba differ. Learn More -
Global Classic Forged 6.25-inch Stiff Boning Knife
Trimming a brisket, breaking down a pork shoulder or seaming apart a beef round takes a boning knife that holds its line under pressure. The GF-31 has a stiff 16 cm blade from Global’s Classic Forged line, heavier than the Classic boning knife, so it pushes through connective tissue and along heavy bones without bending.The narrow blade and pointed tip give the control boning work requires when separating muscles along their seams or trimming fat. The weight helps the knife track straight through long cuts. It is still a thin-edged knife and should work around bones, not chop through them.
Stiff or Flexible?Choose the GF-31 for beef and larger pork cuts. For poultry, pork loin and fish, where a blade that bends along the bone does a cleaner job, choose the Global Classic 6.25-inch Flexible Boning Knife. The table below sets out every Global boning and fillet knife, and our guide to boning, fillet and other knife shapes explains the differences. Learn MoreRegular Price: $149.95
Special Price $119.96
-
Global Classic 7-inch Asian Chef’s Knife
Global describes the G-4 as a cleaver-inspired chef’s knife: a wide 7-inch blade that gives the knuckles room above the board while you chop and dice. This edition of the G-4 suits cooks who like the height of a cleaver or nakiri but want a pointed tip for finer work. The edge has enough camber for a gentle rocking motion, yet most of its length meets the board for push cuts through carrots, cabbage and cucumbers. The clipped tip slides along a celery rib for long, thin strips and reaches into the root end of an onion when dicing. The broad face doubles as a scoop for carrying chopped vegetables to the pan. Asian Chef’s Knife or Standard Chef’s Knife? A cook who mostly chops vegetables will find the tall blade more natural. A cook who slices a lot of meat or prefers a pronounced rocking cut may be better served by the Global Classic 8-inch Chef’s Knife. If you like the wide blade but want flutes to release starchy slices, the Global 7-inch Hollow Ground Santoku is the closest relative. Our guide to Japanese and Western knife shapes sets out the differences. Learn More
